Having come across Patumma on our way back from Moon Thai, we decided to drop by the restaurant to see what their food was like. To our delight, the Thai dishes offered here were all delicious with the portion sizes being quite generous. Aside from the items on the menu, a selection of specials was listed on a blackboard.
One of the specials available, the slices of snow peas in their Snow Pea Salad had the required crunch with extra texture coming from the shredded coconut and red onions. The dressing had a generous amount of peanuts to give the dish its distinctive flavour and a hint of chilli to lift the taste of the snow peas.
Snow Pea Salad (Photographed by Jonathan Phoon)
A great choice for a seafood dish, the fillets of snapper in their Pla Krob Pad Prink were very well done with the crisp exterior contrasting well with the perfectly cooked flesh. The home-made curry sauce that the fish was tossed in had the degree of spiciness we desired, with a bit of contrast provided by what looked like fried basil leaves.
Pla Krob Prink (Photographed by Jonathan Phoon)
Although the chicken in the Pad Med Mamurang was cooked just right, we thought the coating could have been a bit crispier to make the dish more enjoyable. However, the capsicum and broccoli complemented the chicken nicely and the sauce tied everything together. If you prefer, the dish can be made with pork instead of chicken.
Available with either meat or seafood, the Pad Thai offered here were cooked to al dente with a bit of a 'char-grilled' flavour. The sauce contributed to the enjoyment of the dish, imparting a delectable slightly sour taste to the dish. If you desire to add a bit of sharpness to the dish, a lemon wedge is provided for squeezing over the noodles before you eat them.
Pad Thai (Photographed by Jonathan Phoon)
A standard at any Thai restaurant, the Green Curry offered here had the degree of hotness we desired but was yet mild enough that the gravy could be drunk like a soup if you desire. The chicken we chose for the curry was tender and partnered well by the broccoli and eggplant. A variation of the dish with prawn replacing the chicken is also available.
Green Curry (Photographed by Jonathan Phoon)
We were very pleased with the generous amount of duck in their Red Curry Roast Duck. Compared to the Green Curry, the gravy in this dish was a bit spicier but not too hot to make it hard to enjoy the dish. The most notable part of the dish was the addition of pineapple and lychee, whose sweet flavours helped to temper the spiciness of the curry.
Red Curry Roast Duck (Photographed by Jonathan Phoon)
This restaurant has only about twenty seatings, giving it the feel of a cosy family restaurant. Off-street parking is conveniently located in front of the restaurant.